Name: CheMeen Kari
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4 to 6
Cuisine: Indian
Ingredients: 1 teaspoon mustard seeds; 1½ pounds large shrimp, shelled and deveined; 3 tomatoes, chopped; 1 tablespoon chopped cilantro; ½ cup coconut milk; 1 teaspoon cayenne pepper powder; 1½ teaspoons ground coriander; 1 tablespoon grated fresh ginger; 2 to 3 tablespoons coconut oil; 2 or 3 cardamom pods; 1 (2-inch) cinnamon stick; 1 medium red onion, chopped; 10 to 12 curry leaves

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
20 min

Appears in

Instant Indian

By Rinku Bhattacharya

Published 2018

About

This recipe is from the home kitchen of Mrs. Thomas, a family friend from Kerala who actually used to refer to it as “Bombay Curry.” Upon further exploration I was rather amused to understand further details of this name. The dish is made with supposedly “new-fangled” ingredients such as tomatoes instead of tamarind, hence relegated to Bombay rather than Kerala. No matter the name, the general flavor profile is delicate and herby and makes a perfect dish with steamed rosemata rice.